Skillet Chocolate Chip Cookie

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 16 oz. semisweet chocolate chips, reserving 1 tbsp for topping (I used Guittard)

Prepare

1. Arrange a rack in the middle of the oven and heat to 375°F.
2. Place the flour, baking soda, and salt in a medium bowl and whisk to combine; set aside.
3. Place the butter, brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat at medium speed until lightened in color and creamy, about 2 minutes. With the mixer on low speed, beat in the eggs and vanilla. Scrape down the side of the bowl. Beat in the flour mixture on low speed until just combined.
4. Set aside 1/3 cup of the chopped chocolate. Add the remaining chocolate to the dough and fold to combine. Transfer the dough to a 10-inch cast iron or oven-safe skillet. With damp hands, press the dough in an even layer to the edges of the skillet. Sprinkle the reserved 1/3 cup chocolate over top and gently press into the dough.
5. Bake until the center is set and the edges are golden-brown and slightly pull back from the skillet, about 25 minutes. Set aside to cool for at least 30 minutes before cutting into wedges and serving.

The post Skillet Chocolate Chip Cookie appeared first on Florida Girl Cooks.

Dried Cranberry Shortbread Cookies

These dried cranberry shortbread cookies are the perfect introduction for a twelve days of Christmas cookies celebration! So delicate, buttery, and melts in your mouth with every bite! I’ve been a fan of shortbread cookies since I was a kid. My grandmother would often buy Royal Dansk shortbread cookies, you know the one in the blue tin that shows up on store shelves around November and beckon and call your name at every turn? These will take you there. The subtle flavor of dried cranberries makes these cookies even tastier and even add some color to celebrate this joyous season.

Dried Cranberry Shortbread Cookies

Ingredients

1 cup unsalted butter, softened
½ cup confectioners’ sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon kosher salt
¼ cup finely chopped dried cranberries

Prepare

1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and confectioners’ sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in vanilla.
2. In a medium bowl, sift together flour and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Fold in cranberries. Turn out dough, and shape into a disk (batter may be sticky). Wrap in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
4. On a lightly floured surface, roll dough to ¼-inch thickness. Using a 1½-inch round cutter dipped in flour, cut dough, and place on prepared pans. Refrigerate for 15 minutes.
5. Bake until lightly browned, 10 to 15 minutes. Let cool on pans for 3 minutes. Remove from pans, and let cool completely on wire racks. Makes about 30. Store in an airtight container for up to 1 week.

Dired Cranberry Shortbread Cookies

2018-01-13 17:49:45

Serves 12

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Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Ingredients

1. 1 cup unsalted butter, softened
2. ½ cup confectioners’ sugar
3. 1 teaspoon vanilla extract
4. 2 cups all-purpose flour
5. ½ teaspoon kosher salt
6. ¼ cup finely chopped dried cranberries

Instructions

1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and confectioners’ sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in vanilla.
2. In a medium bowl, sift together flour and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Fold in cranberries. Turn out dough, and shape into a disk (batter may be sticky). Wrap in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
4. On a lightly floured surface, roll dough to ¼-inch thickness. Using a 1½-inch round cutter dipped in flour, cut dough, and place on prepared pans. Refrigerate for 15 minutes.
5. Bake until lightly browned, 10 to 15 minutes. Let cool on pans for 3 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container for up to 1 week

By Teresa Gonzalez

Adapted from Bake from Scratch

Adapted from Bake from Scratch

Florida Girl Cooks http://floridagirlcooks.com/

The post Dried Cranberry Shortbread Cookies appeared first on Florida Girl Cooks.

Chocolate Chip Cookies & Sweet Milk Ice Cream Sandwiches are just about the only dessert I need to instantly take me back to my childhood. As a kid I always looked forward to a Rich’s chocolate chip cookie and vanilla ice cream sandwich, the kind you had to push out of a container by poking a hole through the bottom. It was heavenly with each bite. If you’ve never had the splendor of trying these as a kid I strongly urge you make these as soon as possible to awaken your inner child. Enjoy! 

Chocolate Chip Cookies & Sweet Milk Ice Cream Sandwiches

Chocolate Chip Cookies

Ingredients

2/3 cup light brown sugar, firmly packed
2/3 cup granulated sugar
1/2 cup unsalted butter, right from the fridge, or at room temperature
1/2 cup vegetable shortening
3/4 teaspoon salt (use 1/2 teaspoon salt if you use salted butter)
2 teaspoons vanilla extract
1/4 teaspoon almond extract, optional
1 teaspoon vinegar, cider or white
1 teaspoon baking soda
1 large egg
2 cups King Arthur Unbleached All-Purpose Flour
2 cups semisweet chocolate chips

Prepare

1. Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.

2. In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy.

3. Beat in the egg, again beating till smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.
Mix in the flour, then the chips.

4. Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/4″ balls of dough onto the prepared baking sheets, leaving 2″ between them on all sides; they’ll spread.

5. Bake the cookies for 11 to 12 minutes, till their edges are chestnut brown and their tops are light golden brown, almost blonde.

6. Remove them from the oven, and cool on the pan till they’ve set enough to move without breaking. Repeat with the remaining dough.

Sweet Milk Ice Cream

Ingredients

1/2 cup dried whole milk or whole milk powder
1 cup sugar
2 tablespoons tapioca starch
1 cup heavy cream
3 cups whole milk
2 tablespoons light corn syrup
1 tablespoon Pure Vanilla Plus

Prepare

1. In a large (2 1/2- to 3-quart) saucepan, whisk together the dried milk, sugar, and tapioca starch.
Add the remaining ingredients and whisk until smooth.

2. Set the saucepan over medium-high heat, and cook the ice cream base, stirring constantly, until it becomes just slightly thicker than heavy cream; it will thinly coat the spoon or spatula you’re using.

3. Remove the pan from the heat, and pour the base into a heatproof mixing bowl, stirring occasionally as it cools to prevent a skin from forming.

4. Once the base has cooled to just slightly warmer than room temperature, lay a piece of plastic wrap on the surface, again to prevent a skin from forming.

5. Transfer the bowl to the refrigerator for at least 4 hours, to chill completely.

6. Freeze the base in an ice cream maker according to the manufacturer’s directions.

7. Transfer the ice cream to a covered container, and freeze until ready to serve. The ice cream may firm up a bit as it freezes, so leave it at room temperature for 10 to 15 minutes to soften before serving, if necessary.

Chocolate Chip Cookies with Sweet Milk ICe Cream

2017-11-05 06:15:52

Serves 12

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Prep Time

4 hr 20 min

Cook Time

1 hr 20 min

Total Time

5 hr 40 min

Prep Time

4 hr 20 min

Cook Time

1 hr 20 min

Total Time

5 hr 40 min

Ingredients

1. Chocolate Chip Cookies
2. 2/3 cup light brown sugar, firmly packed
3. 2/3 cup granulated sugar
4. 1/2 cup unsalted butter, right from the fridge, or at room temperature
5. 1/2 cup vegetable shortening
6. 3/4 teaspoon salt (use 1/2 teaspoon salt if you use salted butter)
7. 2 teaspoons vanilla extract
8. 1/4 teaspoon almond extract, optional
9. 1 teaspoon vinegar, cider or white
10. 1 teaspoon baking soda
11. 1 large egg
12. 2 cups King Arthur Unbleached All-Purpose Flour
13. 2 cups semisweet chocolate chips
14. Sweet Milk Ice Cream
15. 1/2 cup dried whole milk or whole milk powder
16. 1 cup sugar
17. 2 tablespoons tapioca starch
18. 1 cup heavy cream
19. 3 cups whole milk
20. 2 tablespoons light corn syrup
21. 1 tablespoon Pure Vanilla Plus

Instructions

1. Chocolate Chip Cookies
2. Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
3. In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy.
4. Beat in the egg, again beating till smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.
5. Mix in the flour, then the chips.
6. Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/4" balls of dough onto the prepared baking sheets, leaving 2" between them on all sides; they'll spread.
7. Bake the cookies for 11 to 12 minutes, till their edges are chestnut brown and their tops are light golden brown, almost blonde.
8. Remove them from the oven, and cool on the pan till they've set enough to move without breaking. Repeat with the remaining dough.
9. Sweet Milk Ice Cream
10. In a large (2 1/2- to 3-quart) saucepan, whisk together the dried milk, sugar, and tapioca starch.
11. Add the remaining ingredients and whisk until smooth.
12. Set the saucepan over medium-high heat, and cook the ice cream base, stirring constantly, until it becomes just slightly thicker than heavy cream; it will thinly coat the spoon or spatula you're using.
13. Remove the pan from the heat, and pour the base into a heatproof mixing bowl, stirring occasionally as it cools to prevent a skin from forming.
14. Once the base has cooled to just slightly warmer than room temperature, lay a piece of plastic wrap on the surface, again to prevent a skin from forming.
15. Transfer the bowl to the refrigerator for at least 4 hours, to chill completely.
16. Freeze the base in an ice cream maker according to the manufacturer's directions.
17. Transfer the ice cream to a covered container, and freeze until ready to serve. The ice cream may firm up a bit as it freezes, so leave it at room temperature for 10 to 15 minutes to soften before serving, if necessary.

By Teresa Gonzalez

Adapted from Sift Magazine - King Arthur Flour Publication

Adapted from Sift Magazine - King Arthur Flour Publication

Florida Girl Cooks http://floridagirlcooks.com/

The post Chocolate Chip Cookies & Sweet Milk Ice Cream Sandwiches appeared first on Florida Girl Cooks.

My childhood summers consisted of chocolate chip sprinkles cookies and copious amounts of ice cream, and most times they ended up sandwiched together. Chips Ahoy had “Sprinkled” cookies, the happy little box of these said sprinkles cookies and before leaving for vacation my mom would make sure she picked up a few of them to keep my niece and I happy while on vacation. It was nothing short of divinity, enjoying these cookies after being in the pool and beach all day and donning a nasty sunburn. As all things put out by large companies, they fade. Yes, the revered sprinkles cookies were gone as fast as they came. Cue all of these years later, my nostalgia teamed up with my curiosity and here we are. The remedy to my sadness from all of these years without my beloved cookies, this here recipe. These make me really, really happy and I hope that they bring you the same happiness! Pair them with my vanilla bean ice cream to make all of your dreams come true! 

Chocolate Chip Sprinkles Cookies

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup package shortening
3/4 cup brown sugar
3/4 cup granulated sugar
1 tsp vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips
1-2 cups rainbow sprinkles
Baker’s Joy baking spray

Prepare

1. Preheat oven to 375 degrees F. Prep baking sheet by spraying them with Baker’s Joy baking spray.
2. Combine flour, baking soda, and salt in a small bowl.
3. Beat shortening, granulated sugar, brown sugar, and vanilla extract in a large mixer bowl until creamy.
4. Add eggs, one at a time, beating well after each addition.
5. Gradually beat in flour mixture.
6. Stir in chocolate morsels and sprinkles last.
7. Drop by rounded teaspoon onto greased baking sheet.
8. Bake for 9-11 minutes or until golden brown.
9. Cool on baking sheets for 2 minutes, remove to wire racks to cool completely.
10. Grab a glass of milk for dunking or some vanilla bean ice cream and sandwich between two cookies! Makes 4 dozen cookies.

Chocolate Chip Sprinkles Cookies

2017-07-26 18:03:34

Yields 4

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Prep Time

19 min

Cook Time

11 min

Total Time

30 min

Prep Time

19 min

Cook Time

11 min

Total Time

30 min

Ingredients

1. 2 1/4 cups all-purpose flour
2. 1 teaspoon baking soda
3. 1 teaspoon salt
4. 3/4 cup package shortening
5. 3/4 cup brown sugar
6. 3/4 cup granulated sugar
7. 1 tsp vanilla extract
8. 2 large eggs
9. 2 cups semi-sweet chocolate chips
10. 1-2 cups rainbow sprinkles
11. Baker's Joy baking spray

Instructions

1. Preheat oven to 375 degrees F. Prep baking sheet by spraying them with Baker's Joy baking spray.
2. Combine flour, baking soda, and salt in a small bowl.
3. Beat shortening, granulated sugar, brown sugar, and vanilla extract in a large mixer bowl until creamy.
4. Add eggs, one at a time, beating well after each addition.
5. Gradually beat in flour mixture.
6. Stir in chocolate morsels and sprinkles last.
7. Drop by rounded teaspoon onto greased baking sheet.
8. Bake for 9-11 minutes or until golden brown.
9. Cool on baking sheets for 2 minutes, remove to wire racks to cool completely.
10. Grab a glass of milk for dunking or some vanilla bean ice cream and sandwich between two cookies! Makes four dozen cookies

By Teresa Gonzalez

Adapted from Waiting on Martha

Adapted from Waiting on Martha

Florida Girl Cooks http://floridagirlcooks.com/

The post Chocolate Chip Sprinkles Cookies appeared first on Florida Girl Cooks.

Chocolate Chip Cookies

Ingredients

1 cup unsalted butter, room temperature
2/3 granulated sugar
2/3 cups firmly packed light brown sugar
2 large eggs
2 tsp vanilla extract
2 1/3 cups all-purpose flour
1 tsp baking soda
1 tsp kosher salt
1 bag (12 oz.) semi-sweet chocolate chips
1 cup slivered almonds (optional)

Prepare

1. Space racks evenly in oven and preheat to 350 degrees F.

2. Line 2 baking sheets with parchment paper.

3. In the bowl of a mixer fitted with the paddle attachment, beat the butter on medium-high speed until fluffy.

4. Add the sugar and until blended.

5. Add the eggs and vanilla and beat until blended.

6. Sift the flour, baking soda, and salt into the bowl and mix on low speed just until blended. Stir in the chocolate chips and almonds until blended.

7. Drop heaping tablespoonfuls of the dough onto the prepared pans, spacing them slightly apart. Bake until the cookies are golden brown around the edges, 10-12 minutes. Rotate pans after 5 minutes.

8. Let the cookies cool on pans for 5 minutes, then transfer to wire racks to cool completely. Makes about 3 dozen.

Chocolate Chip Cookies

2017-03-19 12:34:49

Serves 20

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Prep Time

20 min

Cook Time

12 min

Total Time

32 min

Prep Time

20 min

Cook Time

12 min

Total Time

32 min

Ingredients

1. 1 cup unsalted butter, room temperature
2. 2/3 granulated sugar
3. 2/3 cups firmly packed light brown sugar
4. 2 large eggs
5. 2 tsp vanilla extract
6. 2 1/3 cups all-purpose flour
7. 1 tsp baking soda
8. 1 tsp kosher salt
9. 1 bag (12 oz.) semi-sweet chocolate chips
10. 1 cup slivered almonds (optional)

Instructions

1. Space racks evenly in oven and preheat to 350 degrees F.
2. Line 2 baking sheets with parchment paper.
3. In the bowl of a mixer fitted with the paddle attachment, beat the butter on medium-high speed until fluffy.
4. Add the sugars and vanilla beat until blended.
5. Sift the flour, baking soda, and salt into the bowl and mix on low speed just until blended. Stir in the chocolate chips and almonds until blended.
6. Drop heaping tablespoonfuls of the dough onto the prepared pans, spacing them slightly apart. Bake until the cookies are golden brown around the edges, 10-12 minutes. Rotate pans after 5 minutes.
7. Let the cookies cool on pans for 5 minutes, then transfer to wire racks to cool completely. Makes about 3 dozen.

By Teresa Gonzalez

Adapted from Homemade Baked Comfort

Adapted from Homemade Baked Comfort

Florida Girl Cooks http://floridagirlcooks.com/

The post Chocolate Chip Cookies – The Best Recipe Ever appeared first on Florida Girl Cooks.

French Chocolate Macaroons

Ingredients

For the macarons:
1/2 cup blanched whole almonds
1 3/4 cup confectioners’ sugar
3 Tbs. unsweetened cocoa powder
3 egg whites
Pinch of salt
2 tsp. granulated sugar
For the filling:
1/2 cup heavy cream
2 Tbs. unsweetened cocoa powder
5 oz. bittersweet or semisweet chocolate,
finely chopped
8 Tbs. (1 stick) unsalted butter, at
room temperature

Prepare

1. Position a rack in the middle of an oven and preheat to 400°F. Line 2 large baking sheets with parchment paper.

2. To make the macarons, in a food processor, combine the almonds with 1 cup of the confectioners’ sugar and pulse until finely ground. Add the cocoa powder and the remaining 3/4 cup confectioners’ sugar and pulse until well blended.

3. In the bowl of an electric mixer, beat together the egg whites and salt on medium-high speed just until the whites form soft peaks when the beaters are lifted. Add the granulated sugar and beat just until the whites form stiff peaks when the beaters are lifted. Using a whisk or a rubber spatula, gently fold in the almond mixture.

4. Transfer the batter to a pastry bag fitted with a 1/2-inch plain tip. Pipe out 1-inch-diameter mounds about 2 inches apart on the prepared baking sheets. Bake, one sheet at a time, until the tops are cracked and appear dry but the macarons are still slightly soft to the touch, 6 to 8 minutes.

5. Transfer the cookies, still on the parchment paper, to barely dampened kitchen towels and let cool for 5 minutes. Carefully peel the paper off the macarons, transfer to wire racks and let cool completely. (The macarons can be made 1 day in advance and stored in layers separated by waxed paper in an airtight container.)

6. To make the filling, in a saucepan over high heat, bring the cream just to a boil. Remove the pan from the heat and whisk in the cocoa powder. Add the chocolate and butter and whisk until smooth. Let cool to room temperature, then cover and refrigerate until the filling is firm enough to hold its shape when spread, at least 30 minutes.

7. If desired, transfer the filling to a pastry bag fitted with a 1/2-inch plain tip. Pipe the filling, or spread it with a table knife, generously on the flat side of half of the macarons. Top with the remaining macarons, flat side down, pressing together gently to form sandwiches. (The cookies can be stored in layers separated by waxed paper in an airtight container in the refrigerator for up to 2 days.) Makes about 4 dozen cookies.

French Chocolate Macaroons

2016-02-18 20:24:07

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For the macarons

1. 1/2 cup blanched whole almonds
2. 1 3/4 cup confectioners' sugar
3. 3 Tbs. unsweetened cocoa powder
4. 3 egg whites
5. Pinch of salt
6. 2 tsp. granulated sugar

For the filling

1. 1/2 cup heavy cream
2. 2 Tbs. unsweetened cocoa powder
3. 5 oz. bittersweet or semisweet chocolate,
4. finely chopped
5. 8 Tbs. (1 stick) unsalted butter, at
6. room temperature

Instructions

1. Position a rack in the middle of an oven and preheat to 400°F. Line 2 large baking sheets with parchment paper.
2. To make the macarons, in a food processor, combine the almonds with 1 cup of the confectioners' sugar and pulse until finely ground. Add the cocoa powder and the remaining 3/4 cup confectioners' sugar and pulse until well blended.
3. In the bowl of an electric mixer, beat together the egg whites and salt on medium-high speed just until the whites form soft peaks when the beaters are lifted. Add the granulated sugar and beat just until the whites form stiff peaks when the beaters are lifted. Using a whisk or a rubber spatula, gently fold in the almond mixture.
4. Transfer the batter to a pastry bag fitted with a 1/2-inch plain tip. Pipe out 1-inch-diameter mounds about 2 inches apart on the prepared baking sheets. Bake, one sheet at a time, until the tops are cracked and appear dry but the macarons are still slightly soft to the touch, 6 to 8 minutes.
5. Transfer the cookies, still on the parchment paper, to barely dampened kitchen towels and let cool for 5 minutes. Carefully peel the paper off the macarons, transfer to wire racks and let cool completely. (The macarons can be made 1 day in advance and stored in layers separated by waxed paper in an airtight container.)
6. To make the filling, in a saucepan over high heat, bring the cream just to a boil. Remove the pan from the heat and whisk in the cocoa powder. Add the chocolate and butter and whisk until smooth. Let cool to room temperature, then cover and refrigerate until the filling is firm enough to hold its shape when spread, at least 30 minutes.
7. If desired, transfer the filling to a pastry bag fitted with a 1/2-inch plain tip. Pipe the filling, or spread it with a table knife, generously on the flat side of half of the macarons. Top with the remaining macarons, flat side down, pressing together gently to form sandwiches. (The cookies can be stored in layers separated by waxed paper in an airtight container in the refrigerator for up to 2 days.) Makes about 4 dozen cookies.

By Lori Longbotham

Adapted from Williams-Sonoma

Adapted from Williams-Sonoma

Florida Girl Cooks http://floridagirlcooks.com/

The post French Chocolate Macaroons appeared first on Florida Girl Cooks.

Chocolate Chip Biscotti

Ingredients

½ cup softened butter
1 cup brown sugar
2 large eggs
1 teaspoons vanilla extract
2½ cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
12 oz. mini chocolate chips

Prepare

1.Preheat oven to 350 degrees.
2.Add butter and brown sugar to a mixer bowl. Beat at medium speed 1 minute. Add eggs and vanilla, mixing until combined, about 1 minute. Add flour, baking powder and salt, mix until well combined. Fold in mini chocolate chips.
3.Shape into 2 10″ x 2″ logs and place on a lined or greased baking sheet.
4.Bake 22 to 25 minutes. Remove from oven and allow to cool 30 minutes.
5.Lower oven temperature to 300 degrees.
6.Slice logs into about ½ inch slices and place on cookie sheet. Each log will make about 18-20 slices. Bake 15 minutes. Flip slices over and bake an additional 15 minutes.
7.Remove to a wire rack to cool. Store in an airtight container.

Chocolate Chip Biscotti

2016-01-05 06:34:44

Serves 40

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Prep Time

10 min

Cook Time

1 hr

Total Time

1 hr 10 min

Prep Time

10 min

Cook Time

1 hr

Total Time

1 hr 10 min

Ingredients

1. ½ cup softened butter
2. 1 cup brown sugar
3. 2 large eggs
4. 1 teaspoons vanilla extract
5. 2½ cups all purpose flour
6. 2 teaspoons baking powder
7. ½ teaspoon salt
8. 12 oz mini chocolate chips

Instructions

1. Preheat oven to 350 degrees.
2. Add butter and brown sugar to a mixer bowl. Beat at medium speed 1 minute. Add eggs and vanilla, mixing until combined, about 1 minute. Add flour, baking powder and salt, mix until well combined. Fold in mini chocolate chips.
3. Shape into 2 10" x 2" logs and place on a lined or greased baking sheet.
4. Bake 22 to 25 minutes. Remove from oven and allow to cool 30 minutes.
5. Lower oven temperature to 300 degrees.
6. Slice logs into about ½ inch slices and place on cookie sheet. Each log will make about 18-20 slices. Bake 15 minutes. Flip slices over and bake an additional 15 minutes.
7. Remove to a wire rack to cool. Store in an airtight container.

By Teresa Gonzalez

Adapted from http://www.missinthekitchen.com/chocolate-chip-biscotti/

Adapted from http://www.missinthekitchen.com/chocolate-chip-biscotti/

Florida Girl Cooks http://floridagirlcooks.com/

The post Chocolate Chip Biscotti appeared first on Florida Girl Cooks.

Click each text link below the images for each of the recipes. Feel free to mix it up and experiment to satisfy your palate. The peppermint bark was the first post that birthed my blog on Christmas Day in 2008! It is one of my tried and true recipes that is sure to wow the tastebuds of you and your loved ones alike. Enjoy! 

Mexican Hot Chocolate with Peppermint

Sugar Cookies with Royal Icing

Gingerbread Cookies

Peppermint Bark

The post Holiday Hot Chocolate and Sweets Bar appeared first on Florida Girl Cooks.

Sugar Cookies with Royal Icing

Ingredients

1 Cup unsalted butter, softened
1 Cup granulated white sugar
1 teaspoon vanilla extract
1 egg
2 teaspoons baking powder
3 cups all purpose flour (plus additional for work surface when rolling)

Icing:

2 lbs confectioners sugar
5 tbsp meringue powder
3/4 cup water
3 tsp vanilla

gold and/or silver sprinkles for decorating

Prepare

Sugar Cookies

1.Preheat oven to 350° F.
2.In the bowl of your mixer cream butter and sugar until smooth.
3.Beat in extracts and egg.
4.In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.
5.DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).
6.Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

Royal Icing

Icing:

1. Mix confectioner sugar and meringue powder on slow speed and then incorporate water and vanilla. Mix on slow for 1 minute and then mix on high for about 7 minutes, or until your icing forms a stiff peak.

2. Fill a piping bag and using a #3 tip outline your cookie to create a border and allow to dry for about two minutes.

3. Flood the cookie with the royal icing, filling in the entire ‘bordered’ area.

4. Sprinkle with gold and/or silver sprinkles as desired.

5. Allow the icing on the cookies to dry overnight.

6. Serve cookies with hot chocolate or feel free to devour them on their own.

Sugar Cookies with Royal Icing

2015-12-18 11:27:31

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Ingredients

1. Sugar Cookies
2. 1 Cup unsalted butter, softened
3. 1 Cup granulated white sugar
4. 1 teaspoon vanilla extract
5. 1 egg
6. 2 teaspoons baking powder
7. 3 cups all purpose flour (plus additional for work surface when rolling)
8. Icing
9. 2 lbs confectioners sugar
10. 5 tbsp meringue powder
11. 3/4 cup water
12. 3 tsp vanilla
13. gold and/or silver sprinkles for decorating

Instructions

1. Sugar Cookies
2. 1.Preheat oven to 350° F.
3. 2.In the bowl of your mixer cream butter and sugar until smooth.
4. 3.Beat in extracts and egg.
5. 4.In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.
6. 5.DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).
7. 6.Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.
8. Royal Icing

Icing

1. 1. Mix confectioner sugar and meringue powder on slow speed and then incorporate water and vanilla. Mix on slow for 1 minute and then mix on high for about 7 minutes, or until your icing forms a stiff peak.
2. 2. Fill a piping bag and using a #3 tip outline your cookie to create a border and allow to dry for about two minutes.
3. 3. Flood the cookie with the royal icing, filling in the entire 'bordered' area.
4. 4. Sprinkle with gold and/or silver sprinkles as desired.
5. 5. Allow the icing on the cookies to dry overnight.
6. 6. Serve cookies with hot chocolate or feel free to devour them on their own.

By Teresa Gonzalez

Florida Girl Cooks http://floridagirlcooks.com/

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I don’t think I have ever had so much fun baking anything in my life. Why oh why haven’t I ever baked gingerbread cookies before?! Well as with anything else the timing is always perfect and this was the precise time to make these, since my two sons partook in the making and decorating of these festive and mischievous little and sweet men. My eldest son, Jacob, has been reading the story of the Gingerbread Man in his Kindergarten class the last week and he’s really been taking aback by the fact that the old woman and man open their oven to check on their cookie only to find him jumping out and reaping havoc across the town. Naturally, the questions came before placing them into the oven, “Mommy are any of them going to jump out and run away?” Their innocence is something I hope lasts for a long time. I love seeing the wonder in their eyes and the fact that they can delve into their imagination. That’s part of what the holidays are all about, the innocent merriment and joy about these magical little cookies, trimmed Christmas trees, and gift giving. This moment of baking and decorating truly slowed us down at home and helped us genuinely just be joyed by our presence and interaction. Jacob also asked if we could do this together every year and without question it has been added to our holiday tradition list. I hope you enjoy making these whether with your children, grandchildren, or even on your own…there’s no way these will disappoint. Merry Christmas to all!

The plate pictured was our inspiration to the following recipe. The plate also has the recipe listed on the back in case you ever lose it. It is a Williams-Sonoma find, surprised? Yes, I know I am obsessed with that store. Ha! Ha!

Gingerbread Cookies

Ingredients

16 Tbs. (2 sticks) unsalted butter, at room temperature
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 cup light molasses
1 egg
5 cups all-purpose flour
1 tsp. baking soda
1 Tbs. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. salt

Royal icing for decorating

Colored sugars and other decorations as desired

Prepare

In a large bowl, using an electric mixer, beat the butter on high speed until fluffy and pale yellow. Add the brown sugar and granulated sugar and beat until the mixture is no longer gritty when rubbed between your finger and thumb. Reduce the speed to low and gradually beat in the molasses. Add the egg and beat until the mixture is blended.

Sift the flour, baking soda, ginger, cinnamon, cloves and salt together onto a sheet of waxed paper. Gradually add the flour mixture to the butter mixture, beating on low speed or stirring with a wooden spoon until well blended.

Turn the dough out onto a floured work surface and, with floured hands, form into a large, smooth mound. Divide the dough into 4 equal portions, shape into disks and wrap each disk in plastic wrap. Refrigerate for at least 2 hours or up to 2 days.

Preheat an oven to 400°F. Lightly grease 2 baking sheets or line them with parchment paper.

Working with 1 disk at a time, roll out the dough between 2 sheets of waxed paper to a thickness of about 1/4 inch. Using gingerbread cookie cutters 3 to 5 inches tall, cut out figures. Using an offset spatula, transfer the cookies to a prepared baking sheet. Repeat with the remaining dough portions, then gather up the scraps and reroll them. If the scraps of dough have become sticky, refrigerate them for 10 minutes before rerolling. For best results, do not roll the same piece of dough more than twice.

Bake the gingerbread figures until lightly browned on the bottom, about 6 minutes. Let cool on the sheets for 5 minutes, then transfer the cookies to wire racks and let cool completely. Dress up the cooled gingerbread figures with the royal icing, sugars and other decorations. Makes 2 to 5 dozen cookies, depending on size.

Gingerbread Cookies

2015-12-18 11:11:14

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Prep Time

2 hr 20 min

Cook Time

6 min

Total Time

2 hr 26 min

Prep Time

2 hr 20 min

Cook Time

6 min

Total Time

2 hr 26 min

Ingredients

1. 16 Tbs. (2 sticks) unsalted butter, at room temperature
2. 1/2 cup firmly packed light brown sugar
3. 1/2 cup granulated sugar
4. 1 cup light molasses
5. 1 egg
6. 5 cups all-purpose flour
7. 1 tsp. baking soda
8. 1 Tbs. ground ginger
9. 1 tsp. ground cinnamon
10. 1/2 tsp. ground cloves
11. 1/2 tsp. salt
12. Royal icing for decorating
13. Colored sugars and other decorations as desired

Instructions

1. In a large bowl, using an electric mixer, beat the butter on high speed until fluffy and pale yellow. Add the brown sugar and granulated sugar and beat until the mixture is no longer gritty when rubbed between your finger and thumb. Reduce the speed to low and gradually beat in the molasses. Add the egg and beat until the mixture is blended.
2. Sift the flour, baking soda, ginger, cinnamon, cloves and salt together onto a sheet of waxed paper. Gradually add the flour mixture to the butter mixture, beating on low speed or stirring with a wooden spoon until well blended.
3. Turn the dough out onto a floured work surface and, with floured hands, form into a large, smooth mound. Divide the dough into 4 equal portions, shape into disks and wrap each disk in plastic wrap. Refrigerate for at least 2 hours or up to 2 days.
4. Preheat an oven to 400°F. Lightly grease 2 baking sheets or line them with parchment paper.
5. Working with 1 disk at a time, roll out the dough between 2 sheets of waxed paper to a thickness of about 1/4 inch. Using gingerbread cookie cutters 3 to 5 inches tall, cut out figures. Using an offset spatula, transfer the cookies to a prepared baking sheet. Repeat with the remaining dough portions, then gather up the scraps and reroll them. If the scraps of dough have become sticky, refrigerate them for 10 minutes before rerolling. For best results, do not roll the same piece of dough more than twice.
6. Bake the gingerbread figures until lightly browned on the bottom, about 6 minutes. Let cool on the sheets for 5 minutes, then transfer the cookies to wire racks and let cool completely. Dress up the cooled gingerbread figures with the royal icing, sugars and other decorations. Makes 2 to 5 dozen cookies, depending on size.

By Williams-Sonoma

Adapted from Williams-Sonoma

Adapted from Williams-Sonoma

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The post Gingerbread Cookies appeared first on Florida Girl Cooks.